Food | Photography | Lifestyle | Travel

Skyve Wine Bistro Refreshed Menu with Vegan and Gluten-Free Options

Popular for its contemporary Euporean fare as well as reasonably priced wines, Skyve Wine Bistro is an all-day wine bistro located at Winstedt Road.

My first visit to Skyve dates back to year 2012, where I fell in love with their Ricotta Hot Cakes ($19) at first bite. Back then, they served their hot cakes with banana slices, toasted almond flakes, maple syrup and passion fruit butter. I tell you, their passion fruit butter is da bomb!!! Complemented the soft and fluffy ricotta hot cakes perfectly. So so so good! Not sure if they are still serving their hot cakes with passion fruit butter though. I’m missing it as I type this.

Fast forward four years later. After a name change (they were called Skyve Elementary Bistro & Bar back then) and constant revamp of their menu, the bistro now offers an extensive menu; inclusive of vegetarian and gluten-free options for diners with special dietary requirements. There is also a curated vegan lunch and dinner menu for vegan diners.

We tried some of the vegan and gluten-free dishes available and I must say they are all really good. From the ingredients used to the plating and taste, it is evident that Chef Jachin Tan has put a lot of thought into creating each dish.

Kickstart your meal with Skyve‘s two new addition to its Sleeping Oysters selection – Gaucho ($34 for 1/2 dozen) and Ume Uni ($36 for 1/2 dozen). Instead of the classic lemon-oyster pairing, Skyve replace it with a combination of apple cider vinegar, brown rice vinegar and a touch of serrano chilli that packs a punch. If warm, juicy oysters are your thing, go for the Ume Uni. Large, plump oysters with sweet Japanese plum jam and briny goodness of sea urchin.

Oyster lovers rejoice as you can enjoy fresh, seasonal oysters at $2.90 each (min. order of 3 oysters) every Tuesday after 4pm till closing.

In case you are wondering, the oysters at Skyve are gluten-free.

Uni Spaghettini (Appetizer: $20/ Main Course: $38) – Perfectly al-dente, cream-less pasta that is rich and creamy. Oxymoronic? Nah. The cream-less pasta gets its creaminess and unique flavour from the aburi uni and uni preserves. The kazunoko (herring roe) and seaweed caviar added depth with its wonderfully briny, subtly sweet and crunchy texture. An umami-rich appetizer that hits all the right spots.

For a not-so-heavy appetizer, opt for Soft Shell Crab Amandine ($22). Using crabs from Maryland, each soft-shell crab weighs around 140 to 160 grams. The semolina crusted soft shell crab is crunchy on the exterior yet moist and soft within. Served with soba in yuzu wasabi dressing, nori and tobiko. Highly recommended.

Daizu Portobello Burger ($34), a vegan dish comprising a large, juicy portobello mushroom; soft tofu; and sweet, nutty tempeh; sandwiched between two soft and fluffy Kaiser brioche buns. The burger is then finished with Skyve’s signature Marie Rose sauce. Served with a bucket of truffle fries at the side. A very filling dish despite it being meatless. Good for two to share.

Misozuke Cod ($42) – A slab of flaky, buttery mizo glazed cod (with hints of sake and mirin) atop a bed of bacon-infused golden corn succotash. The red fruit gastrique at the side adds a slight tang to the dish. A well-balanced dish that is gluten-free and packed with omega-3 fatty acids.

End your meal on a sweet note with Skyve’s Dessert Platter ($25); five bite-sized sweet treats (tiramisu, key lime semifreddo, chocolate pudding, tarte au potiron and snicker bar). A good choice when you can’t decide which dessert to order.

My top picks are the Chocolate Pudding, KeyLime Semifreddo and Tarte Au Potiron. Both vegan and gluten-free, the Chocolate Pudding is rich, creamy and chocolatey but not sinful as it is made by blending chocolate with bananas and avocados to achieve that creamy texture. The crunchy oat crumble adds crunch to the chocolate pudding. The Lime Semifreddo is a good choice after a heavy meal as it is light with a refreshing tang. The Tarte Au Potiron is a fiery twist on the traditional pumpkin pie with a dollop of spicy cayenne crème fraiche and crushed speculoos served at the side.

Social Media

Contact

For inquiries on collaborations and advertising opportunities with Alainlicious, please write in to: hello@alainlicious.com

Catergories

Catergories

All postings are based on Alainlicious personal opinion and are accurate at the time of publishing.
No part of this website or any of its contents including images may be reproduced, copied, modified or adapted, without Alainlicious consent.